Roasted Green Bean Red Onion And Beet Salad Recipes

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ROASTED GREEN BEAN, RED ONION, AND BEET SALAD



Roasted Green Bean, Red Onion, and Beet Salad image

Categories     Salad     Bean     Onion     Vegetable     Side     Roast     Vinegar     Green Bean     Beet     Summer     Thyme     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

10 large beets, trimmed
6 tablespoons extra-virgin olive oil
8 teaspoons chopped fresh thyme
Nonstick vegetable oil spray
4 red onions, each cut into 6 wedges
2 1/2 pounds slender green beans, trimmed, cut into 3-inch lengths
1/4 cup water
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
  • Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
  • Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
  • Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.

ROASTED BEET AND BEAN SALAD RECIPE



Roasted Beet and Bean Salad Recipe image

Serve a side that is out of the ordinary tonight with our Roasted Beet and Bean Salad Recipe. Our Roasted Beet and Bean Salad Recipe is tossed in an Italian dressing and garnished with fresh lemon juice. How zesty! You'll be glad you tried something new when you serve this special salad.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Make 12 servings, 1/2 cup each.

Number Of Ingredients 6

2 cups dried black beans, cooked, drained and cooled
1/2 cup chopped fresh parsley
2 cups chopped roasted red beets
1 cup chopped green onions
1/2 cup KRAFT Zesty Italian Dressing
Juice of 1 medium lemon

Steps:

  • Mix beans and parsley. Season with salt and pepper to taste, if desired.
  • Place beets on platter; top with bean mixture. Sprinkle with onions.
  • Pour dressing over salad just before serving. Squeeze lemon juice over salad.

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 8 g

GREEN BEAN AND RADICCHIO SALAD WITH ROASTED BEETS AND BALSAMIC RED ONIONS



Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions image

Categories     Salad     Onion     Appetizer     Roast     Vegetarian     Green Bean     Beet     Fall     Vegan     Shallot     Boil     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 16 servings

Number Of Ingredients 10

1 large red onion, halved lengthwise, thinly sliced crosswise
1/4 cup plus 6 tablespoons balsamic vinegar
1 bay leaf
6 large beets (about 2 1/2 pounds)
1 tablespoon plus 1/2 cup extra-virgin olive oil
2 tablespoons water
1 1/2 pounds slender green beans, trimmed, cut in half crosswise
1/4 cup chopped shallots
1 tablespoon minced fresh thyme
1 large head of radicchio

Steps:

  • Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)
  • Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.
  • Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool. Drain and pat dry.
  • Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)
  • Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use). Drain red onions; scatter over radicchio. Arrange beans over onions. Arrange beet slices decoratively over beans. Pour dressing over salad and serve.

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2002-06-01 Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast …
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  • Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt and pepper; toss to coat.
  • Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
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  • Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.


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